Pork vindaloo, a goan spicy treat

Preparation time: 20 minutes+marination time

Cooking time : till the meats tenderizes over slow flame

Level :Medium

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A brief history :

 Vindaloo is a Goan pork delicacy. Its origin is from the Portuguese. mariners and soldiers who came to India,  preserved their meat in garlic and wine in barrels. The Goans adopted this when the Portuguese left and modified it, they used fiery hot chillies, along with ginger and garlic and the wine was replaced by the vinegar.(During the process of fermentation for wine,  any air in the container turns wine into vinegar)

Vindaloo became popular during colonial Rule. 

For Goan festivals:

Goans make this for the festive season. Every household will have this for Christmas, Easter& observations of feasts. 

Vindaloo is enjoyed with a bowl of steaming hot rice.., 

 Now Vindaloo is made from Beef, pork, chicken, prawns.

An overview:

 It is marinated with a paste which is made of fiery hot chillies, ginger and garlic & vinegar  and it is then left to rest for 4 -5 hours,  even up to a whole night.  It is then cooked over a slow flame for another couple of hours, till the meat is tender.

It tastes better after a few hours. 

Ingredients: 

• 500 gms pork, or any meat of your choice
•  2 tbsp ginger &garlic paste 
• Fiery red chillies as per your taste
• Kashmiri chillies as per your taste soaked in vinegar.( these chillies give it's red colour
• Salt as per your taste

Cooking instructions:

• Wash and dry meat
• Make a marinade with ginger and garlic paste vinegar and chillies.
• Put the meat in it for a couple of hours, even overnight.
• Cook in slow flame, no need to add any cooking medium as pork releases it's fat.
• For other meat a few spoonfuls will do.

Note: the authentic vindaloo doesn't use onions or tomatoes. But I leave that to your discretion.